1. (d) [Reserved]

   1. (1) All maple syrup upon which the Seal of Quality may be used shall be filtered at the time of packing and packed at a temperature of at least 180°F.

   2. (2) The packer shall accept for replacement any containers of maple products which have been opened for inspection by Department of Agriculture and Markets’ inspectors at shipping point (producer sugar house). Such products are to be replaced with unopened containers of equal quality, ensuring hot-pack conditions. At the retail level the Department of Agriculture and Markets will pay for the maple syrup before the inspection process takes place.

      (f) Containers and markings.

   3. (1) The maple syrup is to be packed in new standard retail containers subject to approval by the Department of Agriculture and Markets. Container approval shall be based upon the ability of the container to maintain the quality standards and integrity of the product.
   4. (2) All packages of maple syrup offered or exposed for sale shall be plainly marked as to grade, producer's name and address, state of origin (i.e., New York State), and must have affixed the official seal designation (i.e., Seal of Quality). Also, each package shall be marked with a code date (i.e., Pack Date).

   (e) Packing.

(a) General.

New York State Seal of Quality maple syrup shall be in compliance with applicable trademark rules and regulations and the following requirements.

(b) Definition of maple syrup.

Maple syrup means the liquid made by the evaporation of pure sap or sweet water obtained tapping a maple tree. Maple syrup shall be produced and packed in New York State. Maple syrup contains minimum soluble solids of 66.0 percent and maximum soluble solids of 68.9 percent.

(c) Grades.

The only grades of maple syrup upon which the Seal of Quality may be used are the grades of maple syrup set forth in section 270.1(b)(2)(i)-(iv) of this Title. This syrup shall not be fermented or turbid and have no objectionable odors, off-colors, or sediment.